Pea Soup! What could be better?
Yummy! This can be made with frozen peas, and also fresh ones – if using fresh it is OK to use the larger, floury ones as they give a great taste.
Use a vegetable stock including lots of mushrooms and dried mushrooms.
|2kg fresh peas in shell (keep pods for the stock), or 500 – 600 g frozen peas||2 bay leaves||1 head celery, trimmed and coarsely chopped|
|2 red onions, peeled||1 bunch fresh mint||2 carrots, peeled and coarsely chopped|
|2 Tblspn olive oil||50 g butter||sea salt and freshly ground black pepper|
|200g mushrooms||small handful dried mushrooms, any sort||1 – 2 black cardamon pod (optional)|
|extra virgin olive oil or crème fraîche||Parmesan, freshly grated|
To make the stock, Make a strong vegetarian stock with the celery, one of the onions cut in half, the stalks of the mint, the carrots, the pea pods, fresh and dried mushrooms, bay leaves and black cardamon with water to cover by 2.5 cm. This will take 1 – 1.5 hours.
Chop the remaining onion finely.
In a large heavy saucepan, fry the chopped onion gently in the olive oil and the butter until lightly brown. Add half the mint leaves and the peas, and stir together for a minute or two, then add enough of the strained stock to just cover the peas. Turn the heat to very low and simmer until the peas are soft, about 30 – 45 minutes, topping up with stock where necessary.
When the peas are cooked, remove half of the soup from the pan and process in the food processor. Return to the pan. Chop the remainder of the mint leaves and add to the soup. Season with sea salt and freshly ground black pepper.
Serve with extra virgin olive oil and parmesan. Or serve with crème fraîche and parmesan.
This can be frozen like most soups.
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